Strawberry Cream Pie with Chocolate Drizzle ~ S
  • Crust Ingredients:
  • 1 ½ cups blanched almond flour (I use Honeyville brand)
  • 2 TBS Truvia (no need to grind)
  • ¼ tsp. xantham gum
  • 3-4 TBS butter, melted
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • .
  • 2 Cups Strawberries plus a few for garnish if desired (fresh or frozen – if using frozen, thaw or soften)
  • 1 tsp Lemon Juice
  • ⅓ Cup Unsweetened Almond Milk
  • 3 tsp. Gelatin (I use Great Lakes Unflavored Gelatin)
  • 4oz Cream Cheese, softened (I use ⅓ less fat)
  • .
  • ⅓ Cup Half and Half
  • ⅓ Cup Heavy Cream
  • 2 Egg Yolks
  • 2 TBS Butter
  • ½ Cup Truvia (no need to grind) AND 1 Tiny Scoops Now Better Stevia Extract Powder
  • OR
  • ⅓ Cup THM Sweet Blend AND ½ Doonk of THM Pure Stevia
  • .
  • For Whip Cream:
  • ¾ Cup Heavy Whipping Cream
  • 1 ¾ TBS Xylitol (no need to grind)
  • OR
  • 1 ¾ tsp. THM Sweet Blend
  1. First start out by making the Pie Crust.
  2. Preheat oven to 350 or 325 in convection oven.
  3. Grease large glass pie dish with butter.
  4. Mix together almond flour, Truvia, xanthan gum and salt in a bowl.
  5. Next add vanilla and melted butter. Knead dough together with hands then press dough evenly on greased pie dish.
  6. Bake crust for 14-15 minutes until crust is barely browned.
  7. Cool. I stick mine in the fridge uncovered to speed up the process.
  8. Next while the crust is cooling, start on the filling by mix almond milk and gelatin (I use Great Lakes Unflavored Gelatin) in a small bowl.
  9. Next place strawberries, lemon juice, and almond milk mixture into a blender or food processor. Mix until well blended for about 30 seconds.
  10. Next add softened cream cheese and mix until blended. Pour in a large mixing bowl and set aside.
  11. Put egg yolks (save those egg whites!) in a medium-large bowl and mix in Truvia and Stevia.
  12. Heat the half and half and heavy cream in a small pot over low-medium heat until you see bubbles around the edges.
  13. Add ⅓ of a cup or so of the heated half and half to the yolk mixture and whisk quickly. Then, add the yolk mixture back to the pot and cook over low heat until slightly thickened.
  14. Add butter right before turning off heat.
  15. This takes about 8 minutes. Be sure to whisk constantly. BUT make sure not to overcook. You want it to be silky creamy, not grainy. (If it ends up being grainy, it will still taste good, but the consistency will be a little off.)
  16. Pour custard into the large mixing bowl with the strawberry mixture and mix well.
  17. Pour filling onto pie crust and chill in fridge for at least 2-3 hours.
  18. After pie is chilled, whip heavy cream with sweetener until stiff peaks form. Spread gently over pie.
  19. Place a few strawberry slices on top then melt chocolate (you can either melt 85% Cocoa Squares or make Skinny Chocolate). Using a spoon, gently drizzle chocolate over pie or individual piece.
Recipe by Jen Saves at